1903 The still-room by C. Roundell

JVine^making

— Boil half an ounce

To make Methegltn with Hops.

of hops in water, and allow it Pour three quarts of warm water on three pounds of honey, stir, and allow the mixture to stand for twelve hours. Then add the hops and the water in whiv.h they were boiled, together with a piece of toast^ spread on both sides with yeast. Allow the mixture to ferment, and proceed as directed in the section on the general principles of wine-making. Add no ingredients beyond rhose named above. Hydromel is but another name for metheglin, the word implying a product of the fermentation of a mixture of honey and water. To make American Mead. — Take a barrel of cider, fresh from the apple-press, and place therein twenty or thirty pounds of drained honeycombs. The next day add sufficient honey to raise the specific gravity to such a point that an egg will float in the mixture. It is then to be treated in the manner suggested in the paragraph on the general principles of wine-making, the only further addition being half a gallon of rectified spirits. To make Ginger Beer. — Take five gallons of boil- ing water and pour it on five pounds of lump sugar, five lemons sliced and without their pips, five ounces of bruised ginger, and five ounces of cream of tartar. Strain off when the liquid is cool enough, and add five table-spoonfuls of brewer's yeast. Let the ginger beer stand all night, and then strain again as care- fully as possible. Add the white of one egg before 89 cool.